Taco Stuffed Zucchini Boats
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
6
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Calories
381 kcal
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Course
Main Course
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Cuisine
Mexican
Taco Stuffed Zucchini Boats
Description
This recipe prepares a filling of browned ground beef seasoned with cumin, chili powder, garlic salt, and black pepper, sautéed alongside diced onion and garlic. Tomato juice is added and simmered with cornmeal until thickened, providing moisture and body to the mixture. The zucchini is trimmed, halved lengthwise, and hollowed to create boats for stuffing.
The filling can incorporate the chopped zucchini pulp or discard it, depending on preference. The stuffed zucchini boats are baked on a greased tray until the zucchini is tender and the cheese topping melts and lightly browns. This method produces a balanced dish with the spicy, savory character of taco meat softened by mild vegetables and creamy cheese.
The stuffed boats serve well as a main dish for a casual dinner and can be topped with typical taco garnishes such as fresh tomatoes, onion, olives, sour cream, or avocado. The recipe supports making the taco meat ahead to save time and improve flavor integration.
Ingredients
- 1 pound ground beef 85% lean
- ½ white onion , diced
- 2 cloves garlic ,
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoons garlic salt
- 1 teaspoons salt
- 1 teaspoons black pepper
- 2 cups tomato juice
- ¼ cup cornmeal yellow
- 3 zucchini medium
- 2 cups cheddar cheese or mix with Monterey Jack, shredded
- tomato chopped tomato, diced onion, toppings for tacos
- onion
- olive
- sour cream
- avocado
Instructions
- Preheat the oven to 400°F.
- Add the ground beef to a large skillet over medium high heat and cook until browned, about 10 minutes, breaking into small pieces as it browns. Add the onion and garlic and sauté until the onion is translucent.
- Add the cumin, chili powder, garlic salt, kosher salt, and black pepper and cook for another 1-2 minutes, stirring often. Stir in the tomato juice and cornmeal and simmer for 10-15 minutes or until the juice has cooked down and the cornmeal softens, stirring occasionally. Add more tomato juice or water if the mixture clumps. Remove the taco meat from the heat, cover, and keep warm.
- Trim the ends of the zucchini and slice in half lengthwise. Use a small metal spoon to scrape out the seeds and hollow out the zucchini. Chop the pulp and add to the taco meat mixture as it cooks, or discard.
- Spray a baking sheet or casserole dish with baking spray and add the zucchini, cut side up. Lightly sprinkle the insides with kosher salt. Bake the zucchini for 10-15 minutes or until they begin to soften. Remove from the oven.
- Gently mix 1 cup of the shredded cheese into the taco mixture. Spoon the taco meat into the zucchini boats, evenly filling and mounding each zucchini half. Cover with aluminum foil, and bake for 15-20 minutes or until the zucchini is fork tender. Remove the foil, then top the zucchini boats with the remaining shredded cheese. Bake for 10 minutes or until the cheese is melted and the zucchini is tender. Garnish with taco toppings and serve.
Notes
- You can make the seasoned taco meat up to 3 days in advance and store it refrigerated before stuffing the zucchini.
- For longer storage, freeze the taco meat mixture up to 2 months and thaw overnight in the refrigerator before use.
- Warm the taco meat prior to filling the zucchini boats to ensure even cooking and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 14g | 5% |
| Protein | 26g | 52% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 91mg | 30% |
| Sodium | 1088mg | 45% |
| Potassium | 769mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1146IU | 23% |
| Vitamin C | 33mg | 37% |
| Calcium | 321mg | 32% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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